Ensures menu planning, execution and service elements are in place for all camp programs, running throughout the year.
Coordinate ordering, scheduling and inventory management to ensure an efficient and quality food service operation.
Prepare to be hands on at times, in prep and/or delivering for meal service periods.
Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
Coordinates and supervises unit personnel regarding food production, merchandising, quality and cost control, labor management and employee training
Recruits, hires, develops, and retains front line team.
Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
Looks for opportunities to implement new products and services which support sales growth and client retention
Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices

Requirements

3-4 years culinary experience in a chef role – kitchen staff management experience required
A degree or diploma in culinary is preferred
Recipe development knowledge and good knife skills are required
Ability to develop and maintain effective client and customer rapport for beneficial business relationships
Strong interpersonal and communication skills and an empathetic nature is needed for this camp
Must have own transportation to camp – ability to stay on-site during peak summer period is possible
Ability to demonstrate excellent customer service

Benefits

Extended benefits including health, dental and vision from the first day of employment
Aramark Canada’s Defined Contribution Pension Plan from the first day of employment
Three (3) week’s annual paid vacation + 3 personal days
Employee Recognition Program including Service Awards
Diverse and inclusive workforce
Aramark Scholarship Program for dependents of full-time employees

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard skills

culinary experiencekitchen staff managementrecipe developmentknife skillsfood service planningsanitationsafety standardsfood productioncost controllabor management

Soft skills

interpersonal skillscommunication skillsempathycustomer serviceteam developmentclient relationsproblem-solvingleadershiptrainingrelationship building

Certifications

culinary degreeculinary diploma